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Curdling of Milk By Probiotic Bacteria and Yeast

Lava, C. (2010) Curdling of Milk By Probiotic Bacteria and Yeast. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: With the increasing popularity of probiotic products, consumers frequently demand that the health properties of probiotic strains be preserved in the products sold and that there is atleast a theoretical chance that the health effects of the probiotic strains will be evident after consumption. To guarantee this, many important variables must be considered by the dairy industry. One is that sufficient numbers of probiotic cells survive throughout the shelf life of the product. Another is that the probiotic cells survive intestinal passage and establish themselves in the gastrointestinal tract (GIT) in sufficient numbers to display their health effects. To ensure this, my investigation provides a study on the viability of probiotic and effect of probiotics on some parameters such as pH and % TA. This study is also an example to show the interaction of probiotics with the food matrix or with the starter organisms of the dairy food. The essential measure must be that the products advertised as being probiotic, and not just the probiotic strains added to the products, have indeed been shown to exhibit probiotic effects. That this is so must be made transparent to consumers by the producers of probiotic products.it can be done by proper evaluation studies to confirm activity of probiotics throughout the shelf life of the product. Though, the most important characteristics of probiotic strains relate to their clinically proven health promoting effects in humans. But, it is very desirable that the strain chosen lend itself to food processing through efficient large scale cultivation, concentration, incorporation, and survival in food products, for it to be successful as a candidate functional food component. This investigation has outlined some of the problems mainly acidity and insufficient viable count of probiotics that are encountered during the development of functional foods. These objectives can be particularly challenging when it comes to largescale production. 42 In this respect, the advances that are currently being achieved in the genomic analysis of probiotic cultures promise to yield detailed insight into the physiological performance of health-promoting strains in a variety of environments. Such improved understanding may offer novel solutions to many of the challenges that currently hamper the commercial-scale development of functional foods containing particular probiotic strains.
Uncontrolled Keywords: Curdling characteristics; probiotic viability; probiotic yeast; milk based product
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jan 2011 12:08
Last Modified: 18 Jan 2011 12:08
URI: http://ir.cftri.com/id/eprint/9851

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